Saute onion in oil in a 1 1/2 quart pot for 5 to 8 minutes untilgolden. Add spices and cook, stirring, for 1 minute. Add water,salt, and parsnips, bring to a boil, cover, and simmer over lowheat for 20 to 30 minutes until vegetable is tender but not mushy.Sauce will become quite thick.